Sustainable stabilization and encapsulation technology

Research

Speximo was founded based on research performed by the Pickering Emulsion Group at the Department of Food Technology, Engineering, and Nutrition at Lund University. The company has continued research collaborations with Lund and other universities.

  • Marefati A, Betrand M, Sjöö M, Dejmek P & Rayner M. (2017) Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization. Food Hydrocolloids, 63, 309-320
  • Sjöö M, Bedi J & Ali A (2016) Novel encapsulation technology based on Pickering emulsion systems. Technical Proceedings of the 2016 TechConnectWorld, Washington DC, May 2016
  • Ali A, Yilmaz E & Sjöö M (2015) A Novel Technology for Personal Care Emulsions. SOFW Journal, 141 (11) 1-7 
  • Sjöö M, Cem Emek S, Hall T, Rayner M & Wahlgren M. (2015) Barrier properties of heat treated starch Pickering emulsions. Journal of Colloid and Interface Science, 450, 182-188
  • Marefati A, Sjöö M, Timgren A, Dejmek P, & Rayner M. (2015) Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying. Food Hydrocolloids, 51, 261-271
  • Simsek S, Ovando-Martinez M, Marefati A, Sjöö M, & Rayner M. (2015) Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Research International, 75, 41-49
  • Gari H, Rembiesa J, Masilionis I, Vreva N, Svensson B, Sund T, Hansson H, Morén A-K, Sjöö M, Wahlgren M, Engblom J & Ruzgas T. (2015) Amperometric in vitro monitoring of penetration through skin membrane. Electroanalysis, 27, 111-117.
  • Wahlgren M, Engblom J, Sjöö M, & Rayner M. (2013) The use of micro- and nanoparticles in the stabilization of Pickering-type emulsions for topical delivery. Curr Pharm Technology, 14 (15), 1222-1234.
  • Rayner M, Marku D, Eriksson M, Sjöö M, Dejmek P & Wahlgren M. (2014) Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids Surf. A: Physicochem. Eng. Aspects,458, 48-62.
  • Marefati A, Rayner M, Timgren A, Dejmek P & Sjöö M. (2013) Freezing and freeze-drying of Pickering emulsions stabilized by starch granules. Colloids Surf. A: Physicochem. Eng. Aspects,436, 512-520.
  • Matos M, Timgren A, Sjöö M, Dejmek P & Rayner M. (2013) Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules. Colloids Surf. A: Physicochem. Eng. Aspects,423, 147-153.
  • Timgren A, Rayner M, Dejmek P, Marku D & Sjöö M.(2013) Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science & Nutrition, 1(2), 157-171.
  • Rayner M, Sjöö M, Timgren A & Dejmek P. (2012) Quinoa starch granules as stabilizing particles for production of Pickering emulsions. RSC: Farady Discussions 158, 139-155.
  • Marku D, Wahlgren M, Rayner M, Sjöö M & Timgren A. (2012) Characterization of starch Pickering emulsions for potential applications in topical formulations. International Journal of Pharmaceutics, 428, 1-7.
  • Rayner M, Timgren A, Sjöö M & Dejmek P. (2012) Quinoa starch granules: A candidate for food-grade Pickering emulsions. Journal of the Science of Food and Agriculture, 92 (9) 1841-1847.
  • Timgren A, Rayner M, Sjöö M & Dejmek P. (2011) Starch particles for food grade Pickering Emulsions. Procedia Food Science, 1, 95-103.